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Lemon Dill Cod with Shredded Brussels & Kale

Total Time: 25 minutes
Author: Kelsey Romano
This is the perfect summer dish - flakey cod on top of sauteed brussels and kale with fresh herbs and a drizzle of fresh lemon juice is light, flavorful and will keep your blood sugar balanced!
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Ingredients
 

  • 2 filets wild caught cod
  • 1 bunch kale, chopped
  • 1 bag brussels sprouts, shredded
  • ½ lemon juice
  • 1 tbsp fresh dill
  • ¼ cup pistachios or pine nuts
  • 1 tbsp avocado oil

Instructions
 

  • Preheat oven to 400. While preheating, prepare the cod. Season with olive oil, salt, pepper, and some dill.
  • Chop up kale and Brussels sprouts. Season with olive oil and salt, massage well.
  • Add to an air fryer for about 6-8 minutes at 400.
  • Place cod in oven and cook for about 12-15 minutes (you want the fish to be flakey).
  • When it is all done, assemble bowls. First, fill bowl with shredded kale and Brussels sprout mixture. Add cod to the top, then squeeze lemon over bowl. Finally, top with chopped pistachios..
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